25+ Flavorful Saturday Vegan Rice Recipes to Try This Weekend

If you’re a fan of plant-based cooking or simply looking to incorporate more vegan meals into your weekly routine, you’re in for a treat with these 25+ Saturday vegan rice recipes!

Rice is one of the most versatile and satisfying ingredients, and it serves as the perfect base for countless delicious vegan dishes.

Whether you’re craving something hearty, light, savory, or spicy, there’s a vegan rice recipe to suit every taste.

From vibrant stir-fries to creamy curries, and even fresh salads, these recipes are all packed with flavor, nutrients, and easy-to-follow instructions.

These recipes are perfect for making your Saturday meals exciting, enjoyable, and full of variety.

So, roll up your sleeves and get ready to explore new ways to prepare and enjoy rice – the star ingredient in so many mouthwatering vegan dishes.

Whether you’re meal prepping for the week or cooking a relaxing weekend dinner, these recipes will inspire you to create flavorful, wholesome vegan meals with ease.

25+ Flavorful Saturday Vegan Rice Recipes to Try This Weekend

With these 25+ Saturday vegan rice recipes, you’ll never run out of creative ways to enjoy rice as the centerpiece of your meals.

From savory stir-fries to refreshing rice salads and comforting grain bowls, these dishes are packed with plant-based goodness that are sure to impress your taste buds and nourish your body.

Whether you’re a seasoned vegan or just beginning to explore plant-based eating, these recipes offer something for everyone.

Plus, they are easy to prepare and full of vibrant flavors that make your Saturday meals exciting and fun.

So, go ahead and give these recipes a try – you might just discover your new favorite vegan rice dish!

Spicy Mango Fried Rice

A delightful fusion of sweet and spicy flavors, this dish is perfect for a vibrant weekend lunch or dinner. The sweetness of mango balances perfectly with the heat of chili, creating an unforgettable flavor combination.

Ingredients:

• 2 cups cooked jasmine rice (preferably cooled)
• 1 ripe mango, diced
• 1 small red bell pepper, diced
• 1 small green chili, minced (adjust to taste)
• 1/2 cup green peas
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon turmeric powder
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add minced garlic and sauté until fragrant.
2. Add the bell pepper, green peas, and chili. Cook for 3-4 minutes until slightly tender.
3. Stir in the turmeric powder and mix well.
4. Add the cooked rice, breaking up any clumps with a spoon. Pour in the soy sauce and stir-fry for 5-6 minutes.
5. Gently fold in the diced mango and green onions. Cook for an additional 2 minutes.
6. Garnish with fresh cilantro before serving.

Sweet, spicy, and colorful, this dish is a feast for the senses. It’s a crowd-pleaser that brings a tropical flair to your table and is sure to make your Saturday extra special.

Vegan Mushroom Risotto

A creamy and indulgent dish, this vegan mushroom risotto is both comforting and elegant. Perfect for a cozy evening, it showcases earthy mushroom flavors paired with velvety rice.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (kept warm)
• 1 cup cremini mushrooms, sliced
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup nutritional yeast
• 2 tablespoons vegan butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent.
2. Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, coating the grains in the oil.
4. If using, pour in the white wine and stir until absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. This process takes about 20-25 minutes.
6. Once the rice is tender and creamy, stir in the nutritional yeast and vegan butter. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Luxurious and deeply satisfying, this risotto is a perfect way to treat yourself or loved ones to a Saturday night meal that feels indulgent yet wholesome.

Coconut Lime Rice Bowl with Veggies

This refreshing rice bowl combines creamy coconut, zesty lime, and a medley of fresh vegetables for a light yet flavorful meal. It’s a versatile dish that works beautifully for lunch or dinner.

Ingredients:

• 1 1/2 cups basmati rice
• 1 3/4 cups coconut milk
• 1/4 cup water
• Zest and juice of 1 lime
• 1 medium zucchini, diced
• 1 small carrot, julienned
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted cashews
• 2 tablespoons soy sauce
• 1 teaspoon maple syrup
• 1 tablespoon sesame oil
• Fresh basil or mint for garnish

Instructions:

1. Rinse the rice thoroughly and add it to a pot with coconut milk, water, and lime zest. Bring to a boil, reduce heat to low, and simmer until the liquid is absorbed (about 15 minutes).
2. In a pan, heat sesame oil and stir-fry zucchini, carrot, and cherry tomatoes until tender-crisp.
3. In a small bowl, mix soy sauce, lime juice, and maple syrup to make a dressing.
4. Fluff the cooked rice with a fork and divide it into serving bowls. Top with the sautéed vegetables and drizzle the dressing over each bowl.
5. Sprinkle toasted cashews and garnish with fresh herbs before serving.

This rice bowl is a refreshing, colorful way to celebrate the weekend. Its bright flavors and wholesome ingredients make it a joy to prepare and eat, leaving you energized for the rest of your day.

Sweet Potato and Black Bean Rice Stir-Fry

This hearty and nutritious stir-fry features roasted sweet potatoes, black beans, and colorful vegetables, all brought together with a savory, smoky sauce. It’s a perfect balance of comfort and health, ideal for a Saturday meal that’s both filling and flavorful.

Ingredients:

• 2 cups cooked brown rice
• 1 medium sweet potato, peeled and diced
• 1 cup cooked black beans
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup chopped cilantro
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, cumin, and chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Heat a pan over medium heat, adding a little oil. Sauté the onion and garlic until translucent. Add the bell pepper and cook for another 5 minutes until softened.
3. Add the cooked rice and black beans to the pan, stirring to combine. Pour in the soy sauce and cook for 3-5 minutes, letting the flavors meld together.
4. Once the sweet potatoes are done, stir them into the rice mixture.
5. Serve with fresh cilantro and a wedge of lime.

This stir-fry is a satisfying, complete meal packed with fiber, protein, and vibrant flavors. The roasted sweet potatoes give the dish a comforting sweetness, while the smoky spices and black beans provide depth, making it perfect for a weekend dinner.

Lemon Garlic Asparagus Rice

A light and fragrant dish that features the fresh, crisp flavor of asparagus paired with a zesty lemon-garlic sauce. This rice dish is simple to prepare, making it an excellent side or main for a quick Saturday meal.

Ingredients:

• 2 cups cooked white rice
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Add the asparagus and cook for 3-4 minutes until tender but still vibrant.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the cooked rice, lemon zest, and lemon juice, mixing well. Cook for an additional 2-3 minutes, allowing the rice to absorb the lemony flavors.
4. Season with salt and pepper, and sprinkle nutritional yeast if using.
5. Garnish with fresh parsley before serving.

This lemon garlic asparagus rice is refreshing and bright, making it an ideal dish for warmer weekends or when you want something light yet flavorful. The lemon and garlic perfectly complement the asparagus, giving this dish a simple elegance.

Peanut Butter Tofu Rice Bowl

This creamy, savory rice bowl combines crispy tofu with a rich peanut butter sauce for an addictive and comforting meal. Topped with fresh vegetables and a sprinkle of sesame seeds, it’s a satisfying dish that’s easy to prepare and enjoy.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups cooked jasmine rice
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 small cucumber, julienned
• 1 carrot, grated
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. In a pan, heat a tablespoon of sesame oil over medium heat. Add the tofu cubes and cook until crispy and golden on all sides.
2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, and sesame oil to create the peanut sauce.
3. In a bowl, layer the cooked rice, crispy tofu, cucumber, and carrot.
4. Drizzle the peanut sauce over the top, then sprinkle with sesame seeds and garnish with fresh cilantro.
5. Serve immediately and enjoy!

This bowl brings together the creamy, savory peanut sauce and crispy tofu, creating a rich and satisfying dish. The fresh vegetables add crunch and balance, making this rice bowl a perfect, hearty option for your Saturday meal.

Thai Green Curry Rice

A fragrant and spicy rice dish that’s filled with vibrant Thai flavors, this green curry rice is both comforting and flavorful. The creamy coconut milk and fresh herbs create a mouthwatering base for this simple but satisfying dish.

Ingredients:

• 2 cups cooked rice (white or brown)
• 1 tablespoon green curry paste
• 1 can (14 oz) coconut milk
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup baby spinach
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh basil leaves for garnish

Instructions:

1. In a pan, heat a bit of oil and add the green curry paste, sautéing for 1-2 minutes until fragrant.
2. Add the coconut milk, soy sauce, and lime juice, stirring to combine. Bring to a simmer over low heat.
3. Add the zucchini, bell pepper, and spinach to the curry, cooking for 5-7 minutes until the vegetables are tender but still vibrant.
4. Stir in the cooked rice, allowing it to soak up the curry sauce for another 3-5 minutes.
5. Garnish with fresh basil leaves before serving.

This Thai green curry rice is an aromatic and warming dish that delivers layers of flavor, from the spiciness of the curry paste to the creamy coconut base. It’s perfect for a cozy Saturday evening, bringing the essence of Thai cuisine straight to your table.

Cauliflower and Chickpea Rice Pilaf

This hearty, spiced rice pilaf is packed with the goodness of cauliflower and chickpeas, creating a satisfying and flavorful meal. The combination of warm spices like cumin and coriander gives the dish a rich depth, making it perfect for a filling weekend lunch or dinner.

Ingredients:

• 2 cups cooked basmati rice
• 1 small head of cauliflower, cut into florets
• 1 cup cooked chickpeas (or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tablespoons olive oil
• 1/4 cup raisins (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the cumin, coriander, and turmeric, cooking for another minute until fragrant.
3. Add the cauliflower florets and cook for about 8-10 minutes, stirring occasionally, until tender.
4. Stir in the chickpeas and cook for an additional 3 minutes until heated through.
5. Fold in the cooked rice and raisins (if using), mixing to combine. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This cauliflower and chickpea rice pilaf is a flavorful, nutritious meal that provides a satisfying balance of protein, vegetables, and aromatic spices. It’s a great option for a cozy Saturday dinner that leaves you feeling nourished and full.

Teriyaki Tofu and Vegetable Rice Bowl

A delicious combination of crispy tofu, colorful vegetables, and savory teriyaki sauce, this rice bowl is a perfect weekend dish that’s quick to prepare yet full of vibrant flavors. The tofu adds a crispy texture while the teriyaki sauce brings sweetness and depth.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups cooked white or brown rice
• 1 red bell pepper, sliced
• 1 small carrot, julienned
• 1/2 cup edamame, shelled
• 2 tablespoons sesame oil
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame seeds
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides.
2. In the same pan, add the bell pepper, carrot, and edamame, sautéing for 3-4 minutes until the vegetables are tender-crisp.
3. Stir in the teriyaki sauce and cook for an additional 2 minutes until everything is coated.
4. Divide the cooked rice into bowls and top with the tofu and vegetable mixture.
5. Sprinkle with sesame seeds and garnish with sliced green onions.

This teriyaki tofu and vegetable rice bowl is a flavorful and satisfying meal, balancing sweet and savory notes with crispy tofu and fresh vegetables. It’s a great dish for a light yet filling Saturday lunch or dinner.

Mediterranean Rice Salad with Hummus Dressing

A vibrant and refreshing rice salad featuring Mediterranean ingredients like cucumbers, cherry tomatoes, olives, and a creamy hummus dressing. This dish is perfect for a light yet flavorful Saturday meal, offering a balance of textures and flavors in every bite.

Ingredients:

• 2 cups cooked and cooled rice (white, brown, or wild)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup hummus (store-bought or homemade)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked rice, cucumber, cherry tomatoes, olives, red onion, and parsley.
2. In a separate small bowl, whisk together the hummus, lemon juice, olive oil, salt, and pepper until smooth.
3. Pour the hummus dressing over the rice mixture and toss gently to combine.
4. Chill the salad for 15-20 minutes in the refrigerator before serving.

This Mediterranean rice salad with hummus dressing is fresh, colorful, and full of flavor. It’s an easy-to-make dish that can serve as a side or a main, making it a perfect addition to your Saturday meals. The creamy hummus dressing brings everything together in a delightful way.

Avocado and Corn Rice Burrito Bowl

A light and flavorful rice bowl loaded with creamy avocado, sweet corn, and a zesty lime dressing. Perfect for a casual Saturday meal, this bowl is easy to prepare, packed with healthy ingredients, and bursting with fresh flavors.

Ingredients:

• 2 cups cooked brown rice
• 1 ripe avocado, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a pan, heat olive oil over medium heat and sauté the corn for 3-4 minutes until slightly charred and tender.
2. In a bowl, combine the cooked rice, corn, onion, tomatoes, and cilantro.
3. In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, salt, and pepper.
4. Pour the dressing over the rice mixture and toss to combine.
5. Top with sliced avocado and serve immediately.

This avocado and corn rice burrito bowl is light yet satisfying, offering a perfect blend of creamy avocado and sweet corn with a tangy dressing. It’s a great dish for a quick, no-fuss Saturday meal that’s fresh and delicious.

Chickpea and Spinach Coconut Rice

A comforting and flavorful rice dish, this Chickpea and Spinach Coconut Rice combines hearty chickpeas with fragrant coconut milk and tender spinach. It’s a perfect balance of creamy, savory, and slightly sweet, making it an ideal dish for a cozy Saturday meal.

Ingredients:

• 2 cups cooked jasmine rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
2. Add the chickpeas and cook for 3-4 minutes until slightly crispy.
3. Pour in the coconut milk and bring to a gentle simmer. Add the spinach and cook for 2-3 minutes, allowing the spinach to wilt.
4. Stir in the cooked rice, mixing to combine everything well.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

This Chickpea and Spinach Coconut Rice is a fragrant, creamy, and nutrient-packed dish. It’s satisfying yet light, perfect for a weekend meal when you want something filling but not heavy. The coconut milk adds a beautiful richness that pairs perfectly with the earthy chickpeas and tender spinach.

Pesto Veggie Rice Bowl

A vibrant and fresh rice bowl with roasted vegetables and a rich basil pesto sauce. This dish is a perfect way to celebrate the flavors of the season with a satisfying and colorful meal, ideal for a quick and easy Saturday lunch or dinner.

Ingredients:

• 2 cups cooked quinoa or rice
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a bowl, combine the cooked rice or quinoa and roasted vegetables.
3. Drizzle the pesto over the mixture and toss until well coated.
4. Drizzle with balsamic vinegar and garnish with fresh basil leaves.
5. Serve immediately and enjoy!

The Pesto Veggie Rice Bowl brings together the earthy flavors of roasted vegetables and the bright, herbal richness of pesto. It’s a light yet satisfying meal with a lot of texture and flavor, perfect for any weekend occasion.

Spicy Sriracha Tofu Rice Stir-Fry

A bold and flavorful stir-fry featuring crispy tofu, sautéed vegetables, and a spicy sriracha sauce. This dish is quick to prepare, making it ideal for a Saturday when you crave something savory and a bit spicy.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups cooked jasmine rice
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 small red bell pepper, diced
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame seeds for garnish

Instructions:

1. Heat sesame oil in a pan over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes.
2. In the same pan, add the broccoli, carrot, and red bell pepper, sautéing for 4-5 minutes until tender-crisp.
3. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, and maple syrup to make the sauce.
4. Add the cooked rice to the pan and stir-fry for 2-3 minutes, then pour in the sauce and toss everything to coat evenly.
5. Garnish with sesame seeds and serve immediately.

This Spicy Sriracha Tofu Rice Stir-Fry is a bold and satisfying dish with a delightful combination of textures and flavors. The crispy tofu and crunchy vegetables provide a perfect base for the spicy-sweet sauce, making it a great choice for a Saturday meal that packs a punch.

Lemon and Herb Rice with Roasted Vegetables

This light and fragrant rice dish is paired with roasted vegetables and flavored with fresh herbs and a zesty lemon dressing. It’s a simple yet delicious way to enjoy a healthy and colorful meal on a Saturday.

Ingredients:

• 2 cups cooked basmati rice
• 1 small sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato and Brussels sprouts with olive oil, salt, pepper, and oregano. Roast for 20-25 minutes until tender and caramelized.
2. While the vegetables are roasting, prepare the rice. Once cooked, fluff with a fork and set aside.
3. Once the vegetables are ready, add them to the cooked rice along with the cherry tomatoes.
4. Drizzle with lemon juice, zest, and sprinkle with fresh parsley.
5. Toss gently and serve warm.

This Lemon and Herb Rice with Roasted Vegetables is a refreshing and light dish, perfect for a satisfying Saturday meal. The zesty lemon and fresh herbs elevate the roasted vegetables, making it a flavorful and wholesome option to enjoy on the weekend.

Note: More recipes​ are coming soon!